Directions

Butter a 9"x 11" glass casserole pan.

Arrange bread slices in one layer of the buttered pan. Top with half the ham. Cover with half the shredded cheddar and sprinkle with half of the herb mixture. Top with more bread slices and arrange remaining ham, cheese and herbs over bread.

In a large mixing bowl, whisk eggs until well combined. Add milk, mustard, sea salt and black pepper and whisk until light and frothy.

Carefully pour egg mixture evenly over bread. Scrape bowl with a rubber spatula to use the entire mixture. Cover with plastic wrap and refrigerate overnight (if you desire).

When ready to bake, pre-heat oven to 325° F.

Bake "pudding" on a lower rack of the pre-heated oven for 90 minutes or until puffed and browned.

Remove from oven and allow pudding to rest for 15 minutes prior to service. Cut into squares and enjoy with fresh fruit and a loving family.

Serving Suggestions

Serve with fresh fruit, muffins and a smoothie. Also makes a great "heat and eat" dinner!

Notes

A country classic for a Mother's Day feast that can be prepared the night before for an easy morning of aromatherapy and snuggletime.